For some diners, “comfort food” can be homestyle meatloaf or chicken pot pie, while others may get especially warm feelings from an upscaled pot roast or fried okra Caesar salad. Club and resort chefs around the country are expanding how they define, and serve, the dishes that can make a deep-down connection with members and guests.
By implementing casual dress codes and environments, adding value, and changing up the menu, U.S. fine dining establishments are seeing a rebound in consumer interest after traffic decline by the double digits during the recession. U.S. fine dining traffic declined by double-digits during the recession but visits have rebounded since, driven by the segment’s evolution, […]
For the fourth consecutive year, The NPD Group is reporting that U.S. Foodservice Outlets are seeing an increase in breakfast customers, a 3% gain over last year. Quick service showed the strongest increase in breakfast visits, accounting for about 80% of total restaurant morning meals. U.S. consumers cut back on their restaurant visits at lunch […]